Alfonso Contrisciani
 Member since: July 7, 2008
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 Master Chef, Educator and Restaurantuer
Academic Dean of Hospitality, Hocking College
Owner/Plate Restaurant, Part Time Farmer
Modern American "Farm to Table" cuisine. Based on ALL NATURAL, NON GMO, and ORGANIC offerings produced by the finest growers and agricultural families in the Central Ohio region. All "Artisan" breads, pizzas and pasta produced daily. Locally produced Beef, Pork, Lamb, Poultry, and Dairy along with local produce when season permits and "hot house" throughout the year.
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| Email: alfonscmc@aol.com |
| Website: www.Plateohio.com |
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Education
Johnson & Wales University
Providence, RI
1977-1995 |
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